LongHorn Steakhouse — Restaurant in Weatherford

The good: The Parmesan crusted chicken was the best item that we tried The cheesecake was phenomenal The Ribs were amazing The bad: The waitlist/check in was confusing and not the most organized The French fries were a little over salted

This was our first ever dining experience at a Longhorn Steakhouse. We had to put our name and number on the waitlist and it told me the estimated wait time would be 50-61 minutes. I expected to get a text saying that it was getting closer to time, but I didn't receive anything of the sort or the ability to check in with a link that was meant to be texted to me. I then received a call asking if we were still planning to dine there when we were pulling into the parking lot. We came into the restaurant and we checked in with the host stand and we were told it would be a short wait since we have waited over our estimated wait time. The host stand appeared to be still getting the hang of things since this location hasn't been open very long.We were seated less than 10 minutes after we arrived, and greeted by our waitress Shauna. Shauna was a great waitress and very personable, she definitely made the dining experience even better. We ordered our drinks and received some delicious bread. I decided to get the Parmesan crusted chicken with the half rack of ribs with French fries, and my girlfriend got the 6oz renegade sirloin medium rare with the Mac n cheese and a Caesar salad. The Caesar salad was decent, it had a very tangy flavor and it could have used a little more cheese. My half rack of ribs was great, I really enjoyed eating them. The barbecue sauce was delicious and the even put an extra dipping bowl of barbecue sauce on the plate for you. The Parmesan crusted chicken was top tier in our opinion, it was absolutely delicious and cooked perfectly. The garlic Parmesan sauce that they put on top of the chicken made the dish amazing. This is the best item on the menu that we tried. The French fries were a little too salty in my opinion, but the French fry itself was really good as well. The 6oz sirloin was good, but I would say that Texas Roadhouse has better flavor for their steaks and for a better price. I had heard that they put too much pepper on the steak, but we asked for light seasoning and the steak came out pretty good. We received the steak more on the rare side instead of medium rare, but we weren't too picky about that aspect. The Mac n cheese was decent, it had a very strong bacon flavor and the bread crumbs on top added a good crunch to this side. Finally we decided to get some desert, and we decided on the cheesecake. This cheesecake was probably one of the best cheesecakes I have ever had, the caramel drizzle on top of it was delicious and the crust was amazing. We will definitely be coming back once they have had time to worked out the kinks in their systems.

Update 1 week later: It seems like they are slowly getting the kinks out of their system. Our visit went a lot smoother than last week. We were seated at a high top table next to the bar. Our server was Daniel S, he was a great server and very attentive. He was very friendly and we enjoyed conversing with him when he would come by the table. We decided to give the brisket queso a try, and it was delicious. I would say that this is a must try if you plan to get an appetizer here. We then proceeded to order the Parmesan crusted chicken with a ceaser salad and mashed potatoes and the half rack of ribs with the Parmesan crusted chicken with a double side of French fries. The Parmesan crusted chicken was just as delicious as it was when we were here last week. The rack of ribs was great as well. The mashed potatoes were good as well, they are a little on the lumpy side, but I believe that is how they are meant to be made here. The French fries were still on the salty side, but they tasted great. Overall our experience here this week was good and we will definitely be...

Here’s a refined version of your review that maintains your original tone and voice, while improving clarity, flow, and polish:

We need to preface this review—again—by saying that steakhouses are our favorite type of restaurant.

This LongHorn is just a stone’s throw from Texas Roadhouse, a staple in the Lone Star State. While both specialize in steak, there are some key differences between the two. LongHorn has a more refined, upscale atmosphere—less chaotic, no loud birthday songs, and a generally calmer vibe.

The decor leans more toward a classic Western motif rather than the novelty sports-bar aesthetic you often see elsewhere. One minor issue worth mentioning: the restrooms had experienced some flooding during our visit. However, that felt like a one-off and not something to judge the restaurant on long-term.

Service was nearly spot-on. Our server put in a solid effort—so much so that I wish I could give her an extra half-star. There were just a couple of small missteps, like not checking in soon enough after the steaks were served (more on that in a moment), but overall she was pleasant and attentive.

Now, onto the food—always a big factor for us. We love to cook at home and consider ourselves to have fairly discerning palates.

We started with the Texas Tonion: a long, narrow plate of fried onion petals served with a creamy, zesty dipping sauce that tasted like horseradish blended with Frank’s RedHot. Thankfully, our server anticipated that not everyone might love that combo and offered ranch as an alternative—a thoughtful and appreciated gesture.

Next up were soups and salads. We split a Caesar salad and sampled both the chowder and the potato soup. Everything was decent—not remarkable, but solid enough that we’d happily order them again on a return visit (and yes, we do plan on coming back).

For our entrée, we shared the porterhouse steak. (For those unfamiliar: a porterhouse—or T-bone—includes a filet on one side of the bone and a New York strip on the other.) My wife favors the filet, while I usually go for a ribeye, but I settled for the strip this time.

We always order our steaks medium, understanding that "medium" can be a bit of a moving target depending on the kitchen. We’re not overly picky if it’s slightly over or under. That said, this one was way under—borderline rare. Had the server checked in a few minutes after it was served, we might’ve asked for it to be fired a bit longer. But by the time she came back, we’d already eaten half and decided to let it slide.

To her credit, she did ask about it eventually, and we let her know it was a bit undercooked, but we were fine finishing it as-is.

This is where management truly shined. Even without a complaint or a scene, the manager on duty found out we weren’t fully satisfied and stepped in without hesitation. She apologized sincerely and went above and beyond to make it right. My only regret is that I didn’t catch her name—she deserves serious kudos for how she handled the situation.

All in all, LongHorn is a well-run, respectable, and affordable steakhouse. If you're not looking to spend $100 per person, but still want a satisfying steak dinner in a relaxed setting, this is a...

When we arrived there were approximately 10-12 tables empty. We still had to wait 10 minutes to seated. The hostess and another young lady were upfront, but neither of them seemed like they wanted to be there. There were children (6-7) running through the restaurant with no adults supervising them. Finally some parents (three mothers, never saw any fathers) showed up to get their children under control. We were about to leave and the hostess called us for our table. Once we were seated our server come by and said he would be with us shortly. We saw why there was no available seating right away. Every table we walked by on the way to our table had not been cleared. It was like they did not have anyone clearing tables. The carpets were a mess (no one vacuuming up messes once guest left). The place looked like it was not being managed very well. This was at around 2:45 to 3:00 PM. The lunch rush should have already ended. Our server seemed very busy. Within minutes he was back to take of us. He took our beverage order and we were ready to order our meals. He brought our beverages and he brought our salads a few minutes later. Our entrees were ready about 10-15 minutes later. Our server was very attentive, making sure we had everything we needed. I ordered the Chicken Fried Chicken. It was huge. The sides were large portions also. My wife ordered the Parmesin Crusted Chicken. The entree (two pieces) and sides were large portions also. The problem with her meal was that one piece of chicken was pink (not fully cooked). Shecatecthe cooked portion and left the other. We never send food back due to not knowing what kind of mood a cook may be in. Our server was very talkative and attentive during our visit. When we finished dining (a little over an hour) it seemed like more employees showed up and started cleaning up the mess (bussing tables, sweeping floors). We were here 90 minutes or so. We never saw a management person during our entire visit. Maybe they need to spend more time overseeing the operation of the restaurant. The best part of the visit...